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Arugula, Apple, and Parsnip with Buttermilk Dressing

Name: Arugula, Apple, and Parsnip with Buttermilk Dressing
Ingredients: 1/4 cup buttermilk; 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 1 large Pink Lady apple, cored, thinly sliced; 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline; 1 bunch arugula, tough stems trimmed; 1/4 cup fresh dill with tender stems; 2 tablespoons apple cider vinegar; Flaky sea salt (such as Maldon)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
2.
Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.
3.
Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.
4.
Do ahead: Dressing can be made 2 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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